Instant Pot Lemon Dijon Chicken Thighs & Potatoes
In a small bowl combine olive oil, 1 tablespoon of tarragon, lemon zest, garlic, onion powder, salt & pepper.
Brush generously onto all sides of the chicken.
Set instant pot to sauté function. Add butter. Once hot add chicken thighs and cook 3-4 minutes per side until browned.
Once browned, remove from instant pot and set aside.
Add chicken stock & lemon juice. Using a wooden spoon, scrape up brown bits on the bottom of the pan (this will avoid getting a burn warning)
Stir in Dijon mustard and remaining 1 tablespoon of tarragon.
Place metal trivet in the instant pot. Place chicken on top, then potatoes. Cover and set to pressure cook, high for 5 minutes.
Naturally release pressure for 10 minutes, then quick release remaining pressure and carefully uncover the lid.
Remove chicken and potatoes. Set back to sauté mode. Add cornstarch & water mixture and cook 3-4 minutes until thickened into a gravy.
Serve and enjoy! Find the full recipe
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